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Przekaż informację zwrotnąIf the place is pleasant and the reception very nice, the plate is not there. In view of the very positive reviews found here and there, I can say that I went the eyes closed but qualitatively and gustatively, the account is not there. Entrance: a duck cruncher that is served cold (I think it should be warm). dish: a suggestion of the day, a duck confit; It's normally unreatable, just warm up. the confit was strange because halfway between boiled duck and confit duck. not crispy, not really confit (or at least not quite confident)!.As for the veal escalope, cep sauce and botlets, is it a joke??! at 26,50€ one could expect something more consistent, but the most amazing is the mushrooms announced, that one had to look in the plate (see photo). I complained to the waiter (the boss's son?) who immediately brought me a little more sauce cup with mushrooms. My table neighbor chose the fish of the day: from the tacaud; the white flesh of the fish was hardly visible because of a well blackened butter.dessert: original and good; a mandarin sorbet served with a limoncello. I enjoyed that the waiter came to ask for confirmation of the desserts ordered at the beginning of the meal.If not, the wine is good, served with the string. I also point out that the prices of the à la carte dishes are nevertheless abusively high in view of the contents of the plate and the realization; I do better at home and I did not take classes in a cooking school .en conclusion: a friendly welcome but a disastrous kitchen in the absence of the chef ... in these conditions, is it better not to close during the chef's holidays??
Very good reception. boss and lovely staff. more than easy menu from a budget point of view. unique calf head speciality!!!
We were delighted by the speciality of the house the calfskin head raviy sauce. One of the best we ate. boss and super nice staff. we will gladly return and you recommend this restaurant if you like this dish.Beautiful fishing dish for dessert.
French restaurant with a very good cuisine of the terroirs like the famous veal head. the chef comes to our table to accompany us for our choice of dish. very professional and smiling staff. Good Parisian address.
If you love Tête de Veau (Calf Head) with Sauce Ravigote, then you need to book a table in this little restaurant in Paris 11eme . And if you want to have Cervelle (Brain) which should be part of this dish, you will need to pre order.I never miss to book and eat there when I go back to Paris to see my family.
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